Matcha cupcake with green frosting.
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Matcha Cupcakes with Green Tea Cream Cheese Frosting

Get ready to delight friends and family with these visually stunning colored green matcha cupcakes topped off with an exquisite cream cheese frosting that tastes as good as it looks!

Green tea cupcakes with frosting.

Matcha cupcakes with green tea cream cheese frosting offer a delightful twist on traditional cupcake flavors. These delectable treats combine the earthy and vibrant taste of matcha with the smooth and tangy notes of cream cheese, resulting in a perfectly balanced dessert. Whether you’re a matcha enthusiast or simply looking for a unique and flavorful cupcake experience, these goodies are sure to satisfy your cravings. Get ready to indulge in the harmonious combination of rich matcha flavor and creamy frosting!

“This post was on behalf of Enzo. All opinions are my own. I wasn’t compensated for review but I received a product for free.”

Matcha Cupcakes with Green Tea Cream Cheese Frosting Recipe

Texture: soft and creamy frosting.
Taste: slightly bitter and sweet matcha flavor.
Simplicity: easy to make, combine ingredients and bake!
Meal Type: dessert.

Ingredients Needed

Flour, matcha, eggs, sugar, baking powder, baking soda, vanilla, butter, cream cheese, salt.
  • All-Purpose Flour – plain all purpose flour is needed for this recipe.
  • Baking Powder & Baking Soda – leavening agents.
  • Matcha Green Tea Powder – for unique and slightly bitter matcha flavor, as well as for green cupcake color.
  • Salt – table salt or sea salt.
  • Eggs – at room temperature as binding ingredient.
  • Sugar – white sugar or cane sugar can be used to sweeten cupcakes.
  • Butter – unsalted butter at room temperature.
  • Vanilla Extract – flavor enhancement.
  • Greek Yogurt – to add to the batter and few tablespoons to the frosting.
  • Cream Cheese – original or light or at room temperature.
  • Powdered Sugar – to sweeten the frosting.

How to make Matcha Cupcakes

  1. (Printable recipe and instructions below). In a large bowl combine flour, baking powder, baking soda, Matcha Green Tea and pinch of salt. Set aside.
  2. In a large bowl, using an electric mixer beat eggs with sugar for 3 minutes until creamy.
  3. Add the butter, vanilla extract and mix for 3 minutes. Add greek yogurt and blend well.
  4. In a low speed beat in the dry ingredients until just combined.
  5. Fill each cupcake liner full with 3/4 batter.
  6. Bake for 15 – 17 minutes at 350 F.
  7. Cool off completely before frosting.
  8. With electric mixer beat the cream cheese with greek yogurt, Matcha Green Tea and powdered sugar until the frosting is light and fluffy.
  9. Decorate cupcakes with frosting.

To make my cupcakes green I used Organic Matcha Green Tea Powder. It was my first time trying Matcha Green Tea and honestly I didn’t know what to expect. How it will color my food or how it will taste. After opening the seal-able 4 oz. package I instantly smelled the green tea. It comes in a fine powder form. Also, it dissolves quickly. It can be used for smoothies, lattes as well as for baking.

Enzo Matcha Green Tea has many health benefits like boosting energy, improving focus and enhancing metabolism. It is high in fiber and it has more antioxidants than dark chocolate. High content of chlorophyll in organic matcha is great for skin. The taste is twice stronger than regular green tea.

The matcha cupcakes came out delicious. The creamy frosting was made with cream cheese, sugar and Enzo Matcha Green Tea. I loved the color of my cupcakes and the taste was incredible.

Overhead photo of green cupcakes.

Matcha Green Cupcakes Tips

  • When it comes to baking these cupcakes, it’s important to remember a few key tips to ensure that your treats turn out perfectly moist and delicious. One common mistake is over-beating the batter, which can result in dry cupcakes. Instead, aim to mix the ingredients until just combined, using a spatula instead of a mixer if desired. This gentle approach will help create a tender and fluffy texture.
  • Another aspect to consider is the selection of ingredients. Using high-quality and fresh ingredients can make all the difference in the final outcome of your cupcakes. From the creamy butter to the flavorful vanilla extract, each component plays an important role in enhancing the overall taste. Be mindful of the expiration dates on your ingredients and opt for the best quality you can find.
  • Pay attention to the baking time and temperature. Cupcakes can be quite sensitive to heat, so it’s crucial to follow the recipe instructions carefully. Over-baking can result in dry cupcakes, while under-baking may leave them raw in the center. Keep a close eye on your treats in the oven and use a toothpick or cake tester to check for doneness. When the toothpick comes out clean or with a few moist crumbs attached, your cupcakes are ready to be removed from the oven.
  • Frosting Cupcakes: you can use a piping bag or use an offset spatula or a butter knife to take a generous dollop of frosting. Place the frosting in the center of the cupcake. Gently spread the frosting outwards, using a circular motion to create a dome shape on top of the cupcake. You can also leave it flat if you prefer a smoother look.
  • These cupcakes are also great for St.Patrick’s Day, Easter or any other time of the year.
Green colored cucpake.

Matcha Green Cupcakes FAQ’s

How is matcha made?

Matcha is a specific type of powdered green tea. It is made by grinding shade-grown tea leaves into a fine, vibrant green powder. Unlike traditional green tea, you consume the entire tea leaf when you drink matcha.

Are cupcakes and muffins the same?

Cupcakes and muffins, while similar in appearance, but are not the same and have several key differences. They are made differently, they have different sugar content, cupcakes are frosted and muffins are not, both have different texture.

How do you store cream cheese frosted cupcakes?

These particular cupcakes once frosted they should be kept in the refrigerator. They will be good for up to 4-5 days, keep in airtight closed container.

Cupcake cookbook on shelf.

Other Recipes

Matcha cupcakes with green tea cream cheese frosting.

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*After reading all the comments as of today October 23, 2017 I made a new batch of these matcha cupcakes and I improved the texture. They are more softer and not so dense. However, I didn’t add any extra sugar. It will be still 1/2 cup sugar, but if you prefer your cupcakes sweeter use 3/4 cup sugar. Also, add a little more matcha if you like stronger matcha flavor. I prefer my 1 Tbsp. matcha flavor.

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Matcha cupcake with green frosting.
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4.30 from 37 votes

Matcha Cupcakes with Green Tea Cream Cheese Frosting

Matcha cupcakes topped off with an exquisite green tea cream cheese frosting.
Prep Time15 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 12 cupcakes
Calories: 280kcal
Author: Ilona

Ingredients

Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 Tbsp. Matcha Green Tea
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp salt
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup unsalted butter softened
  • 1/2 tsp. vanilla extract
  • 3/4 cup greek yogurt

Frosting

  • 8 oz. cream cheese 1 brick, softened
  • 1 cup powdered sugar
  • 3 Tbsp. Greek yogurt
  • 2 tsp. Matcha Green Tea

Instructions

Cupcakes

  • Preheat oven to 350 F and prepare muffin tin with 12 cupcake liners
  • In a large bowl combine all purpose-flour, Matcha Green Tea, baking powder, baking soda and salt. Set aside.
    1 1/4 cups all-purpose flour, 1/2 tsp. baking powder, 1/4 tsp. baking soda, 1 Tbsp. Matcha Green Tea, 1/8 tsp salt
  • In a large bowl, using an electric mixer beat granulated sugar with eggs for 3 minutes until creamy.
    1/2 cup granulated sugar, 2 eggs
  • Add unsalted butter, vanilla extract and mix for 3 minutes.
    1/2 cup unsalted butter, 1/2 tsp. vanilla extract
  • Add greek yogurt and blend well.
    3/4 cup greek yogurt
  • In a low speed beat in the dry ingredients until just combined. Don’t over-beat, otherwise cupcakes will be dry. You can also just use spatula instead of a mixer.
  • Fill each cupcake liner full with 3/4 batter. Bake for 15 – 18 minutes or until the toothpick inserted will come out clean.
  • Cool off completely before frosting.

Frosting

  • With electric mixer beat the cream cheese with powdered sugar, greek yogurt, and Matcha Green Tea until the frosting is light and fluffy.
    8 oz. cream cheese, 1 cup powdered sugar, 3 Tbsp. Greek yogurt, 2 tsp. Matcha Green Tea
  • Use piping bag to frost cupcakes. Fill the bag with the frosting. Start in the center and pipe in a spiral motion, moving outward to create a swirl or other design.

Equipment needed

Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian

Notes

  • When it comes to baking these cupcakes, it’s important to remember a few key tips to ensure that your treats turn out perfectly moist and delicious. One common mistake is over-beating the batter, which can result in dry cupcakes. Instead, aim to mix the ingredients until just combined, using a spatula instead of a mixer if desired. This gentle approach will help create a tender and fluffy texture.
  • Another aspect to consider is the selection of ingredients. Using high-quality and fresh ingredients can make all the difference in the final outcome of your cupcakes. From the creamy butter to the flavorful vanilla extract, each component plays an important role in enhancing the overall taste. Be mindful of the expiration dates on your ingredients and opt for the best quality you can find.
  • Pay attention to the baking time and temperature. Cupcakes can be quite sensitive to heat, so it’s crucial to follow the recipe instructions carefully. Over-baking can result in dry cupcakes, while under-baking may leave them raw in the center. Keep a close eye on your treats in the oven and use a toothpick or cake tester to check for doneness. When the toothpick comes out clean or with a few moist crumbs attached, your cupcakes are ready to be removed from the oven.
  • Frosting Cupcakes: you can use a piping bag or use an offset spatula or a butter knife to take a generous dollop of frosting. Place the frosting in the center of the cupcake. Gently spread the frosting outwards, using a circular motion to create a dome shape on top of the cupcake. You can also leave it flat if you prefer a smoother look.

Nutrition

Serving: 12gCalories: 280kcalCarbohydrates: 30gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 68mgSodium: 130mgPotassium: 96mgFiber: 0.4gSugar: 19gVitamin A: 633IUCalcium: 54mgIron: 1mg
Did you make this recipe?Make a picture and share it with @ilonaspassion and tag #ilonaspassion!

Update Notes: The post was originally published in December, 2015, On October, 2023 it was updated with tips.

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54 Comments

  1. These look great! Green is my favourite colour, so I definitely think they’re super pretty! I’ve never tried Matcha, but have heard so much about it, I really should give it a try!

  2. What a great idea! I love matcha and I bet it is so delicious mixed with cream cheese! Will have to try this soon!

  3. Ooh, boy do I know two people who would ADORE these cupcakes! I don’t like green tea, but my sister and husband LOVE it! Thanks for sharing! I’ll show this to them!

  4. Ahhh! Those are so, so pretty! I love matcha, and it’s awesome that you made the frosting green tea-flavored as well! I wish I were this talented at cupcake-decorating! <3

  5. I love matcha tea! It’s one of those special ingredients that can elevate most anything. These cupcakes are beautiful. I’ll have to try this for St. Patty’s day! Thanks for sharing!

  6. I love matcha but don’t seem to get round to drinking it all too often. I much prefer recipes like these! You’re right the cakes do look like little trees! I’m sure they could be adapted for easter too. Perhaps iced to look like a field of flowers? Great post!

  7. Is the greek yogurt a substitute for something? Can I leave it out? Have not found a greek yogurt that I am fond of that’s why.

  8. I just made these this evening following your direction. They are so very dense. Was there to be a liquid of some sort? They went into the cupcake liners like play dough

  9. Let me start by saying that both my husband and I like green tea….but, we did not care for the cupcakes they were far too heavy and dense, the matcha powder flavor did not come thru and the color of the cupcake was a very unattractive color. We also thought that for a cupcake they were not sweet enough, the whole thing seemed more like a muffin. I always follow the exact recipe the first time, I would like to make matcha cupcakes again but I will do a different recipe for the cupcake portion. On the bright side we thought the frosting was great and had the matcha flavor that I was expecting, although the color was weird again. I found the frosting had a good consistency for decorating.

    1. Thank you for taking the time to post a comment on my site. Yes, I agree these cupcakes are more on the dense side. But the frosting combines very well with them. Also, most of my desserts are made with less sugar. They are sweet but not to much sweet. This is the way I make all desserts. Sweet enough but not over sweeten. I will try to make a new version of moist matcha cupcakes with more green color. Thank you!

  10. I agree with the comments above. The dough was a bit heavy, making it feel like a muffin with frosting. I appreciate the fact that the recipe was very simple and easy to make, so maybe a good starting point to develop / adjust it. Do you think that using cupcake flour might make the cupcakes more fluffy and airy rather than feeling more like a matcha bread? I also like the fact that you keep the dessert semi-sweet unlike the usually over-sweetened American desserts. But, if sticking with this recipe, maybe a bit more sugar would help remind that it’s a cupcake since the consistency reminds one more of a bread. As for the frosting, it was delicious! I added twice the amount of matcha called for to enhance the fragrance and matcha flavor which turned out well for me. Thanks!

    1. Thank you so much for your comment and trying out my recipe. I carefully followed your suggestions and I improved my recipe. I made some corrections into the the batter to make it more softer and not dense. The new cupcakes turned out soft.

  11. The frosting for this cupcake is super delicious. I made one batch following the instructions and I made one creaming the sugar and butter first, then adding eggs. The latter worked better. I’m just wondering, why do you cream sugar with eggs first?

    The sweetness of the cupcake is great with the frosting. I don’t like things too sweet.

    1. I am happy that you liked frosting. It is really good. It is good that you creamed butter and sugar, it is ok both ways. I do this too when I am making my baked goods.

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